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Joy of Medina County Magazine | October 2018
by C.L. Gammon
In honor of Medina and Medina County’s bicentennials, Joy Magazine will be publishing a recipe each month based on recipes from the same approximate period as when the two were founded. Enjoy! This is a homegrown recipe. One can purchase rabbit at a market, and of course, one can hunt his own as he wishes. Just keep in mind that wild rabbit is leaner, tougher and the meat tastes stronger.
1 rabbit, disjointed (separated at the joints) 1 teaspoon parsley 1 teaspoon rosemary 1 teaspoon thyme 1 bay leaf 2 peppercorns 1 minced garlic clove ½ cup minced shallots 2 cups corn 1 can tomatoes 1 cup minced black olives 2 teaspoons chili powder ¼ teaspoon salt ¼ teaspoon pepper 2 cups yellow cornmeal 1 egg yolk
Place rabbit, parsley, rosemary, thyme, bay leaf, and peppercorns into large saucepan, and add enough water to cover. Bring to boil and simmer for 30 minutes or until rabbit is tender. Drain liquid from rabbit, keeping 1 cup for later use. Remove rabbit meat from the bones. Sauté the garlic and shallots in a small amount of fat in a skillet until tender, then add the rabbit, corn, tomatoes, olives, chili powder, salt, and pepper. Simmer for 20 minutes. Combine the cornmeal and egg yolk. Strain the previously saved liquid and add it to the cornmeal mixture, mix well. Stir into the rabbit mixture and spoon into a greased casserole dish. Bake at 325 degrees for 40 minutes or until set.
Recipes are reproduced with permission from “A Revolutionary War Cookbook (and More)” by C.L. Gammon, an award-winning and internationally known bestselling author. To see Gammon’s books, go to https://amzn.to/2ITqTBx